| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Thai |
Chile-heads, Southwester, Mc |
1 |
Servings |
INGREDIENTS
| 6 |
|
Ripe Poblano chiles; roasted, peeled, slit and carefully deseeded |
| 2 |
|
Duck breasts (i.e. breasts of one duck); fat removed (and reserved) |
| 4 |
oz |
Monterey Jack cheese; grated |
| 1 |
md |
Onion; coarsely chopped |
|
|
Fresh hot peppers to taste; diced (I used about a dozen Thais) |
| 4 |
|
Cloves garlic; crushed & minced finely |
| 2 |
lg |
Springs of fresh rosemary; coarsely chopped |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Melt a bit of duck fat in a very hot frying pan. Salt and pepper the duck
breasts, and fry them until cooked rare (approx 2 minutes per side). Remove
the breasts and let cool. Now fry the onions until golden, adding a bit
more duck fat if necessary. While the onions are cooking, cut the duck
breasts into small dice and put in a bowl. When the onions are almost
done, add the garlic, rosemary and hot peppers, stir for about a minute,
just enough to release the flavors. Scrape into bowl with the duck and stir
until well mixed. Stuff the peppers with roughly 1/3 cheese, 2/3 duck
mixture. You can batter and fry them, but I baked these (10 minutes at 350
~- just enough to melt the cheese and heat them through) and sauced them
with my basic ancho/cumin red sauce. Serves 2 as a main course, or 6 as an
appetizer. [NB. These are even better if you have time to roast a duck
instead of pan frying. Coat the duck with garlic & black bean paste, prick
the skin thorouhly with a fork, and roast at 325 for 1 1/2-2 hours, or
until the fat has mostly cooked off. Let cool and shred the meat, including
bits of skin. Then substitute for the diced cooked breast meat above.]
Recipe By : Larry Hunter via chile-heads
Posted to MC-Recipe Digest V1 #246
Date: Wed, 16 Oct 1996 14:52:25 -0400
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
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